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1
Line a small baking sheet with parchment paper or a silicone mat.
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2
Set aside.
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3
In a food processor, combine the figs, almond butter and water.
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4
Blend until smooth, scraping down the side of the bowl as needed with a rubber spatula.
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5
Using a small ice-cream scoop, scoop 1 tablespoon of the fig mixture at a time and roll into 1 1/2-inch balls.
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6
Insert a lollipop stick into each fig ball.
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7
Place the chocolate chips and 1 teaspoon of the oil in a medium bowl.
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8
Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes.
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9
Drop the fig balls into the melted chocolate and, using a fork, roll to coat evenly.
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10
Remove the fig balls, allowing any excess chocolate to drip back into the bowl, and place on the baking sheet.
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11
Refrigerate for 1 hour, or until the chocolate has set.
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12
Using a small pair of scissors, cut the fruit leather into small squares to make noses for the cats and triangles for the ears.
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13
Dip the ends of the ears in the leftover dark chocolate and stick them on the cats.
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14
Repeat with the squares for the noses.
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15
Place the white chocolate and remaining 1/2 teaspoon of the oil in a medium bowl.
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16
Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes.
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17
Cool slightly.
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18
Transfer the chocolate to a piping bag fitted with a small plain tip.
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19
Pipe eyes and whiskers on the cats.
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20
Refrigerate until set, about 30 minutes.
